Red Velvet Cake
Red Velvet Cake

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red velvet cake. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Red Velvet Cake is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Red Velvet Cake is something that I have loved my whole life.

Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. Historically, red velvet cake was just chocolate cake tinted red from the acid in cocoa powder, not from food coloring. Nowadays most cocoa powders are alkalized, as in stripped of acid. Look for a non-alkalized one for this old-fashioned recipe.

To begin with this particular recipe, we have to first prepare a few components. You can have red velvet cake using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Red Velvet Cake:
  1. Take sifted cake flour (not self rising)
  2. Take cocoa powder
  3. Make ready salt
  4. Take unsalted butter, at room temperature
  5. Take sugar
  6. Prepare large eggs, at room temperature
  7. Prepare liquid red food coloring
  8. Take vanilla extract
  9. Prepare buttermilk, at room temperature
  10. Take distilled white vinegar
  11. Get baking soda

This Red Velvet cake was definitely not what I expected. It could be that I have no experience with Red Velvet cake but with this recipe the cake was much to heavy. The Icing was bland and honestly tasted like flour. Overall the cake was nothing special.

Instructions to make Red Velvet Cake:
  1. Preheat oven to 350°F. Grease two 9"x2" round cake pans.
  2. Sift flour, cocoa, and salt into a bowl.
  3. In stand mixer with paddle attachment, beat butter at low speed until creamy
  4. Add sugar; blend on medium speed, scraping bowl occasionally, untill fluffy, about 3 mins.
  5. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla.
  6. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture.
  7. In small bowl, stir together vinegar and baking soda.
  8. Stir into batter
  9. Divide batter between prepared pans; spread evenly.
  10. Bake until a toothpick inserted in center comes out clean. 25 to 30 mins.

The Icing was bland and honestly tasted like flour. Overall the cake was nothing special. However I am willing to try it again just to make sure it was not my own fault. The "red" makes sense, but what about the "velvet" in this cake's iconic name? Food historians says it was a common description during the Victorian era, when the term described cakes that had an especially soft and "velvety" crumb.

So that’s going to wrap this up with this exceptional food red velvet cake recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!